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Golden potatoes roasted with garlic and rosemary are your perfect side dish.
If you can believe it, there was a time in my life when I claimed that I “didn’t like potatoes”. Being Irish-American, naturally my family was horrified. My grandmother even tried to convince me that I did in fact like them by telling me that french fries were potatoes. Oh, but I was on to her. I mean, really. French Fries are potatoes? Who do you think you are fooling? I mean, I was four years old but I wasn’t born yesterday. And I held on to my firm belief that french fries were great but potatoes were gross for years.
Cut to today. I still love french fries just as much as I did back then. But potatoes in other forms are also now embraced as delicious. I am especially partial to oven roasted potatoes because they get nice and golden and crispy. Kind of like french fries. Hmmm. But these potatoes are even better, because there are whole garlic cloves that get soft and caramelized and fresh rosemary to add another layer of flavor. Sometimes when we cook something Mr. Briar and I can’t stop talking about how good it is, and this was one of those things.
I have to say that I am partial to using Yukon gold potatoes here (and in most recipes, actually). The texture is perfect, because they are a bit denser than a russet. I also used a whole head of garlic, with the cloves separated and peeled Peeling that many garlic cloves is a pain, so I used THIS kitchen trick and I have to say it worked pretty well. It is loud though, my cats were not fans. The garlic cloves roast and get very soft and caramelized. You can even spread them on a piece of bread like butter. So good.
I wanted the potatoes to get really crispy so I heated the baking sheet in the oven while the oven was preheating. It gets nice and hot and the potatoes start crisping up from the moment they hit the pan. I also like to arrange the potatoes so that the cut side is facing the pan – that allows the largest surface area to get browned. Flip the potatoes halfway through cooking.
Crispy Roasted Garlic and Rosemary Potatoes
Ingredients
- 2 ½ pounds Yukon gold potatoes cut into 1 and 1/2 inch chunks
- 1 head garlic cloves separated and peeled.
- 1-2 tablespoons fresh rosemary chopped
- 1/4 cup olive oil
- salt
- pepper
Instructions
- Preheat oven to 425°F with baking sheet in the oven so that it gets hot.
- In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.
- When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).
- Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
What is your favorite kind of potato?
I was and am still a potato fan especially when they’re roasted! with rosemary and garlic! These look perfect, Meghan! I could eat the whole pan in one sitting 🙂
Haha, me too Kelly! 🙂
Dang, you were really missing out on the potatoey goodness during your childhood, Meghan! I’m glad you’ve come to your senses now, though! 😛 I’ve always loved them. This looks like the perfect side dish to go with just about any meal. I can just imagine the combination of roasted garlic and fragrant rosemary, paired with the crispiness of the potato skins, making these little morsels absolutely irresistible. I’ve already eaten dinner tonight but the thought of these is making me hungry all over again!!
Thanks Lisa! I am making up for lost time by eating all the potatoes now 🙂
My husband is Irish American and he was fussy about potatoes for a long time, too! I’m in love with roasted potatoes like this. I’ll skip the rest of dinner for a side dish like this one.
Good to know I’m not the only one! I could totally eat a huge bowl of these for dinner too 🙂 Thanks Annie!
Love rosemary on potatoes and these look completely delicious! I could eat these everyday!! Have a great weekend, Meghan 🙂
Thank you Dawn! Have a great weekend as well 🙂
Really? You didn’t like potatoes? You know what Meghan, I have never met someone before who doesn’t like potatoes. I LOVE them in all shapes, colors and sizes! 😉 And these golden roasted potatoes with the hint of herbs are calling my name! Absolutely yummy share! 🙂
I know, so weird right? Haha, luckily I know better now 🙂 Thanks Anu!
I love the crispy edges on roasted potatoes. Add garlic and rosemary and I’m a happy girl!
The crispy edges are the best! Thanks Kathy!
Potatoes are a staple in my life, and the thought of roasting them with whole garlic cloves, and rosemary sounds delicious!
Thanks Nicole!
Oh gosh, this would have to be one of my favourite side dishes. Roast potato! I love cooking with rosemary too. This would be perfect for my Christmas table!
Rosemary is such a great flavor, right? Thanks Jess!
Haha usually for kids growing up, potatoes are the ONLY vegetable they will eat! I still know of some fully grown men in their thirties who say that potatoes are the only vegetable they will it. I have of course try to sway them otherwise but unfortunately they were never given other vegetables as kids. In your case however I’m happy you finally love potatoes! Crispy potatoes are the best, and growing up in Germany I absolutely looooove Bratkartoffeln. These potatoes look oh so delicious and using a whole head of garlic is pretty awesome. I would seriously eat these right off the baking sheet!
Haha, I know I was (am) a total weirdo! I had to google Bratkartoffeln but I see now that is is pretty similar to this! Thanks Linda!
I can understand why you didn’t like potatoes. I don’t really care for them plain unless they are sweet potatoes. They just don’t have enough of their own flavor. But when you add garlic and rosemary then I can’t resist them. Roasted potatoes are the perfect side dish!
I think that is why I prefer Yukon Golds too, they have better flavor and a better texture than old russets too. Thank you Ashley!
Whaaaaaaa? You used to not like potatoes? I’m going to over look that small fact and say we can still be friends because you are making up for it with these delicious little ‘taters today. 😉 LOVE these! Crispy perfection and the whole roasted cloves of garlic and rosemary are making my heart sing. I could totally make a bowl of these a meal and be a happy girl! Cheers, sweets!
Haha, I know, can you believe it? Thanks you so much Cheyanne!
I love potatoes and I liked the addition of garlic in it. Pinning
Thank you so much Puja, and thank you for pinning!
Oven roasted potatoes are my favorite as well! I love that you used whole garlic cloves. These look amazing! 🙂
Thank you Ashlyn!
I’ve been LIVING off mashed potatoes for the past five days as I’m going through a chronic flare up (potatoes help cut down on my symptoms). Thanks for giving me the inspiration to do something different with my potatoes tomorrow! (I am also partial to Yukon Gold potatoes!!) Hope you are doing well, my friend. <3 XOXO
Ahh, I’m sorry you have been having a flare up Lauren. I hope the potatoes help speed it along! Take care dear!
I’m partial to Yukon Gold Potatoes in most recipes too. Their texture is so creamy and buttery. These roasted potatoes look amazing! I love the way rosemary tastes with potatoes
Thank you so much Christin! Yukon Golds are the best!
Meghan!!! You’re back! 🙂 🙂 I’m not ashamed to say I checked your blog a few times, hoping for just a glimpse of your wonderful pics and super gorgeous food. I hope you’re feeling all better now! As for the whole potatoes does not equal french fries: LOL. Guuurl, you finally accepted the adult truth. Haha. I have to be honest and admit that potatoes (as well as ALL of the sweets) are my language of love. I’ll take them any way I can get them: mashed, fried, roasted, spiralized, on a cake, in a tree… Hehe. When you said you made your roasted garlic and rosemary potatoes with Yukon Gold spuds, I just about fainted. You had me at Yukon. Pinning like my life depends on it! 🙂 Cheers to you being back, Meghan. <3
Aww, thank you so much Demeter! It is nice to be missed 🙂 I won’t jinx myself by saying I am ALL better because last time I did that I got struck down for two more weeks. But lets just say things are looking up 🙂 Thank you for the pin!
These look absolutely excellent. I love potatoes but always find myself buying sweet potatoes instead of normal ones… I can’t forget about them! 🙂
Thank you Allie! I love sweet potatoes too. They are both so good!
I love roasties :D:D I used to hate potatoes too! I only found my love of them again this winter, actually. Baked until crisp and them piled high with butter and sour cream <333. Love it. These are probably absolutely divine!! We pretty much live off of potatoes now. Giant red ones are our favorite.
So funny how tastes change, right? I remember adults telling me that my tastes would change as I got older and I never believed them 😉
I feel like I need to hop on this yukon gold train. I usually cook with red or russets because that’s what I was raised on, but I keep hearing people singing their praises and it’s made me want to see what I am missing.
These look soooo good. Roasted potatoes are one of my favorites and the overload of garlic here sounds amazing. Pinned!
Yes, give them a try Tracy! I formerly was a red potato fan, but now that I have tried yukon golds that is what I normlly stick with. Thanks so much for pinning!
So true…Grandma was beside herself that she couldn’t convince you that “fries” we’re potatoes…in a very affectionate way, as you could do NO wrong in her eyes~ she always added that you did bite on raw potatoes when you were teething! Haha!! She’d be so proud to see you making & sharing this delicious recipe! I LOVE it!!
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🙂 Haha, so funny!